Spread the baking soda out into a thin layer on a rimmed baking sheet.
Bake the baking soda for 1 hour then remove from the oven and allow to cool for about 10 minutes.
Put 1 tsp of the baked baking soda into a glass and either discard or save the remaining baked baking soda because you only need 1 tsp of it for this recipe.
Add the salt and water to the glass and stir together until everything is well dissolved.
Add the flours to a large mixing bowl then slowly stir the water mixture in with the flours until you have a shaggy dough.
Use your hands to bring the dough together and knead the dough for about a minute, just long enough to form the dough into a ball, then loosely cover the bowl and set aside at room temperature for 30 minutes.
Lightly sprinkle cornstarch onto a flat work surface then lay the dough ball on top.
Use a rolling pin to roll the dough out flat then fold the dough into thirds and roll out flat again, repeat this process 5 more times, the dough should be quite dry and stiff.
Now fold the dough and place it in a sealed container then refrigerate it for at least 1 hour.
Take the dough out of the refrigerator and divide the dough into 4 equal size pieces then sprinkle cornstarch onto your flat work surface and roll each piece of dough flat.
Now generously dust the top of the dough sheets with cornstarch then use run the dough through a pasta maker set to a medium thickness setting (No. 4 or about 1/16-inch thick).
Sprinkle the dough sheets with a little more cornstarch then cut the sheets to a basic straight cut, like the shape of spaghetti.
Bunch the pasta strands together in your hands, making sure they are dusted in cornstarch to prevent sticking, then shake them loose to create a wavy-type shaped noodle.
Boil the pasta in a large pot for 2 to 3 minutes, stirring often, until tender then drain or you can just freeze the uncooked pasta and boil at a later time.
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